Recipes
Black Bean Dip with Rice Tortilla Chips (Gluten free, vegan)
By: Dawn Mahoney
In an attempt to make something I could eat at a NY's Eve party I tried this--and it was a hit!
Details
- Prep Time:
15 min - Cook Time:
15 min - Ready In:
30 min
Servings: 2 cups
Ingredients
For Dip:- 2 cans black beans, drained and rinsed
- Cayenne pepper flakes
- Sea salt, finely ground
- Lime juice, to taste
- Olive oil
For Chips:- Rice tortillas, number depends on how many people you're feeding
- Olive oil
- Black or white sea salt
- Rice tortillas, number depends on how many people you're feeding
- Olive oil
- Black or white sea salt
Directions
For Dip:
- Mash the beans in your food processor.
- Don't over process, leaving the texture somewhat coarse.
- Use lemon juice and some of the juice from the can to aid in this process.
- Add remaining ingredients to taste, meaning make it hotter or less hot as you prefer.
- Refrigerate and serve with your favorite tortilla chips or the rice version (recipe follows) Note: dip may also be served warm.
- Preheat oven to 350-degrees.
- Cut tortillas into chip-sized pieces.
- Brush them with olive oil and sprinkle with preferred sea salt.
- Bake 5-8 min. or until light brown and crispy.
- Note: I use a baking stone with a piece of baking parchment paper on it to aid in the crisping. Use of the stone makes it so I don't have to turn the chips. If using some other type of pan you may have to turn them once.
